Strawberry Glazed Baked Donut Holes: Baked, not fried, these classic donut holes are addicting with their strawberry glaze. I dare you to try and eat just one.
Like when you find an unexpected $5 dollars hidden under your car seat.
Or when you find a hidden stash of Oreos back behind your cereal.
Or when you go to college minutes away from a 24-hour donut shop that was also named (multiple times) L.A.’s best donut shop. Midnight Donut Man runs for fresh Tiger Tails and Maple Bars were the best. The absolute best.
I don’t live all that close to it anymore, and that’s probably good for health reasons, but I do still love to stop by there every chance I get.
So, in honor of Donut Man and National Donut Day, I bring you these little beauties. Donut Man is known for its iconic fresh strawberry donut, which I’m sad to say I never tried (it was a whopping 3 bucks and when you’re hijacking your laundry quarters so that you can eat a donut, you’re lucky just to get 1 dollar), but these baked donut holes are my homage to Donut Man’s strawberry donut.
Petite and entirely poppable into the mouth whole, these little donuts are like a cross between a muffin and a fried donut hole. So, even though these are made out of flour and sugar and things like that, I consider these a healthy donut.
They are not the healthiest food in the world, but in comparison to traditional donuts, they are a healthy donut. And it’s great. All the donut fun without the donut guilt.
This recipe is incredibly simple and can be made in a matter of minutes, which is so handy when you are craving something better than a bowl of cereal but donut (see what I did there? =) ) want to spend a ton of time in the kitchen.
This recipe makes about 24 donut holes. The batter is thick and will rise quite a bit, so it’s important to fill the mini muffin cups only 1/2 -3/4 full.
In a bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and sugar. In a separate bowl, mix milk, yogurt, melted butter, egg, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, pour in the wet, stir gently until just combined, divvy into a mini muffin pan, and bake for 7-8 minutes.
That’s it. I know. Easy peasy–no lemon squeezy because one, there’s no lemon in this recipe despite my recent obsession with lemon, and two, squeezing a lemon isn’t easy despite the misconception with this phrase.
Anyway, onto the glaze. Powdered sugar and pureed strawberries. Dunk donuts twice. Done.
I dunk the donuts twice because I think the glaze is stronger, which is something I love. If you are looking for a more subtle taste, you can just dunk once.
- 1 c flour
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 c white sugar
- 1/4 c almond milk (or any kind)
- 1/4 c Greek yogurt (or regular)
- 1 egg
- 2 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/8 c strawberries, pureed (about 3 big strawberries)
- 2-3 c powdered sugar
- 1 Tbsp heavy cream
- Preheat oven to 350 and grease a 24-cup mini muffin tin.
- In a large bowl, mix flour, baking powder, baking soda, sugar, cinnamon, and nutmeg together.
- In a second bowl, mix melted butter with milk, almond and vanilla extracts, egg and yogurt.
- Make a well in the center of the dry ingredients, and pour the wet ingredients into the well.
- Stir gently, until just combined. Batter will be thick.
- Disperse batter into muffin tins evenly, about 1/2 to 3/4 of the way full.
- Bake for 7-8 minutes or until golden brown.
- To make the glaze, puree strawberries in a blender or food processor. Mix with cream and 2 c of powdered sugar, adding an additional cup of powdered sugar if the consistency is too runny. When it comes to making icing, it really depends upon personal preference if you want a stiff or a softer glaze.
- Dunk donut in the glaze. I dunked the whole thing, but you could also just dip the tops. Allow glaze to set before doing a second coating.